Three-Egg Angel Cake
Ingredients
- 1 cup sugar
- 1 1/3 cups flour
- 1/2 teaspoon cream of tartar
- 3 teaspoons baking powder
- 1/3 teaspoon salt
- 2/3 cup scalded milk
- 1 teaspoon almond or vanilla extract
- whites of 3 eggs
Instructions — Method I
Mix and sift first five ingredients four times.
Add milk, cooled slightly, very slowly, beating continually.
Add flavoring; mix well and fold in beaten whites of eggs.
Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes.
Remove from oven; invert pan and allow to stand until cold.
Cover top and sides with either white or chocolate icing.
Instructions — Method II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip.
Fold in flour, cream of tartar, salt and baking powder which have been sifted together four times.
With whip beat mixture with long strokes until very light.
Add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes.
Raise temperature slightly and bake 30 minutes longer or until thoroughly baked.
Remove from oven, invert pan and allow to stand until cold.
Cover with white or chocolate icing.
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Source
The New Dr. Price Cookbook (1921)